Home / By Course / Desserts / Cookie Recipes / Snickerdoodle Cookie Recipe
September 15, 2023
ReviewRecipe
This delicious, classic snickerdoodle cookie recipe is a snap to make and smells heavenly with its cinnamon sugar flavor.
Jump to RecipeTable of Contents
- Snickerdoodle Cookie Recipe Ingredients
- How To Make This Snickerdoodle Cookie Recipe
- How To Serve
- Storage
- More Recipes You’ll Love
- JUMP TO RECIPE
This snickerdoodle cookie recipe makes a soft, thick, delicious homemade treat. With a sweet, buttery dough rolled in cinnamon sugar before baking, these old-fashioned made-from-scratch cookies are irresistible!
Snickerdoodle Cookie Recipe Ingredients
You’ll need:
For the Cookies:
- ½ cup unsalted butter, softened
- ½cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt, optional
For the Cinnamon Sugar Topping:
- ¼cup sugar
- 2 teaspoons cinnamon
SUBSTITUTIONS AND ADDITIONS
BUTTER: I do recommend using unsalted butter for this classic cookie recipe.
CREAM OF TARTAR: Cream of tartar acts as a leavening agent in this easy snickerdoodle recipe, and I highly recommend using it. However, if you don’t have any, you can substitute lemon juice or whiter vinegar for a similar effect. For this recipe, you would use two teaspoons of lemon juice or white vinegar in place of the cream of tartar.
BAKING POWDER: You can also use a teaspoon of baking powder if you don’t have cream of tartar available. However, the cream of tartar helps give snickerdoodles their classic flavor and chewy texture, so I definitely recommend adding it to your shopping list.
How To Make This Snickerdoodle Cookie Recipe
PRO TIP:
You can make the cookie dough a day or two in advance. Keep it covered and refrigerated. Just before baking, roll in cinnamon sugar and bake.
STEP ONE: In a large bowl with a hand mixer or in a stand mixer, combine the butter and sugars for 3 minutes until light and fluffy.
PRO TIP:
Make sure the butter is at room temperature and not melted as you will end up with a really flat cookie if you use melted butter.
STEP TWO: Add the egg and vanilla, and beat on medium-high speed for about 3 minutes.
STEP THREE: Add the flour, baking soda, cream of tartar, and optional salt to the wet ingredients, and beat with the electric mixer on low speed until just combined for about 1 minute, making sure to scrape down the sides of the bowl with a rubber spatula.
STEP FOUR: Roll out 1 tablespoon-sized balls of the snickerdoodle cookie dough (approximately 25 cookies) and refrigerate for at least 1 hour.
STEP FIVE: Prepare your cookie sheet by lining it with parchment paper. Preheat the oven to 350°F.
STEP SIX: In another small bowl, mix together the cinnamon and sugar for the topping.
STEP SEVEN: Roll the cookie dough balls in the cinnamon sugar mixture and set them 2-inches apart on the baking sheet.
STEP EIGHT: Bake cookies for 8 to 10 minutes until the edges are browned and crisp, but the center is still pale and puffy. They will wrinkle as they cool.
PRO TIP:
If you want a flatter cookie, you can press the cookie down with the back of a spoon a little bit after removing from the oven.
How To Serve
Enjoy these chewy snickerdoodles with a whipped hot chocolate or homemade pumpkin spice latte. These cookies are a popular choice during the holidays and would be a delightful treat to add to a homemade gift for friends or family.
If you are a snickerdoodle fan, you will love our snickerdoodle bread. For a simple sugar cookie recipe, check out our no-spread sugar cookies.
MORE COOKIES RECIPES
Cookie Recipes
Cinnamon Roll Cookies
Cookie Recipes
Double Chocolate Chip Cookies
Storage
ON THE COUNTER: You can store this perfect cookie at room temperature in an airtight container for up to three days. If your cookies start to get hard, pop one piece of bread in the container, and they’ll get soft again.
IN THE FREEZER: You can freeze these sweet cookies in an airtight container or freezer bag for up to three months. When you’re ready to serve, thaw them on the counter, and you’re ready to enjoy!
These soft, chewy cookies are the best. A light, fluffy dough is rolled in a cinnamon-sugar mixture for a warm, buttery cookie that will become a favorite and a staple on your baking menu for years to come.
FREQUENTLY ASKED QUESTIONS
Why is there cream of tartar in snickerdoodles?
This delicious cookie recipe has cream of tartar included in the ingredients because cream of tartar prevents the sugar from crystallizing when baking. This results in a soft and chewy cookie rather than a crunchy one.
How do I make sure my snickerdoodles come out soft?
Make sure not to overbake the cookies. Pay close attention to when the edges start to turn golden, and then pull them out of the oven right away. They might look a little underbaked but will harden as they cool down.
How do I store these cookies?
These chewy snickerdoodle cookies can be stored on the counter in an airtight container for up to three days or in the freezer for up to three months.
More Recipes You’ll Love
- Doubletree Cookies
- Thumbprint Cookies
- Peanut Butter Cookies
- Chocolate Crinkle Cookies
- Grandma’s Christmas Sugar Cookies
- Toll House Cookie Recipe
- Christmas Pinwheel Cookies
- Lemon Crinkle Cookies
- Lemon Raspberry Cookies
- Air Fryer Peanut Butter Cookies
- Disney Cookie Fries
- Banana Bread
- Molasses Cookies
- Turtle Cookies
- Cookie Cheesecake
- Edible Cookie Dough
Get Recipes on Pinterest
Snickerdoodle Cookie Recipe
5 from 5 votes
This delicious, classic snickerdoodle cookie recipe is a snap to make and smells heavenly with its cinnamon sugar flavor.
Prep Time 10 minutes minutes
Cook Time 8 minutes minutes
Total Time 1 hour hour 18 minutes minutes
Servings 20
Ingredients
Cookies
- ½ cup unsalted butter, softened
- ½ cup sugar
- ⅓ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla
- 1½ cups all-purpose flour
- ¼ teaspoon cream of tartar
- 2 teaspoons baking soda
- ¼ teaspoon salt
Topping
- ¼ cup sugar
- 2 teaspoon cinnamon
Instructions
Prepare your cookie sheet by lining with parchment paper and preheating the oven to 350°F.
With an electric mixer, combine the butter and sugars for 3 minutes until light and fluffy.
Add the egg and vanilla, and beat on medium-high speed about 3 minutes.
Add the flour, baking soda, cream of tartar, and optional salt, and beat on low speed until just combined, about 1 minute.
Roll out 1 tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour.
In another small bowl mix together the cinnamon/sugar ingredients.
Roll the cookie dough balls in the cinnamon sugar mixture and set them 2-inches apart on the baking sheet.
Bake 8 to 10 minutes until edges are browned and crisp, but center is still pale and puffy. They will wrinkle as they cool.
Notes
- You can make the cookie dough a day or two in advance. Keep it covered and refrigerated. Just before baking, roll in cinnamon sugar and bake.
- Make sure the butter is at room temperature and not melted as you will end up with a really flat cookie if you use melted butter.
- If you want a flatter cookie, you can press the cookie down with the back of a spoon a little bit after removing from the oven.
Nutrition
Calories: 122kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 144mg | Potassium: 24mg | Fiber: 1g | Sugar: 11g | Vitamin A: 154IU | Calcium: 9mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Get Recipes on Facebook
This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!
Layne KangasMarketing
Stephanie KeepingPublisher
Rhadonda SedgwickCreative Director
Lexus MonroeEditorial Assistant
